Illinois

CarobWay prebiotic fiber

© CarobWay
Ingredients

CarobWay to Unveil Carob-Derived Prebiotic Fiber at IFT First 2025

Food tech company CarobWay has announced that it will unveil a carob-derived prebiotic fiber at IFT First 2025, which takes place in Chicago from July 14-16. Called CarobBiome™, the fiber is described as a naturally derived prebiotic ingredient with naturally occurring polyphenols. It is claimed to nourish gut microbiota without the negative effects sometimes associated with fibers, such as bloating, gas, or discomfort. CarobBiome contains 85% fibers, including a mix of soluble and insoluble fractions. The insoluble fibers are said to help regulate bowel functions and support the ingredient’s low-bloating potential, while the soluble fibers are claimed to house antioxidants and contribute to CarobBiome’s prebiotic and microbiome-balancing properties. The ingredient’s prebiotic effects are currently undergoing preclinical assessment. According to CarobWay, prebiotics help to regulate appetite …

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Burcon

© Burcon
Manufacturing & Technology

Burcon Begins Commercial Production of Pea Protein at Illinois Facility, Targets 2026 Profitability

Burcon NutraScience has commenced commercial production of its Peazazz C pea protein at its newly acquired manufacturing facility in Galesburg, Illinois. This marks the first time the company has had direct operational control over a commercial-scale production site. Quick ramp-up and forecasts The facility became operational less than three months after commissioning and is now ramping up output through the second half of 2025. The company projects between $1 million and $3 million in revenue for the calendar year 2025, and over $10 million in 2026. Positive cash flow is anticipated by the end of 2026. “The successful startup of our Galesburg facility marks a key operational milestone in Burcon’s commercial scale-up. In less than 90 days since commissioning, our team has brought next-generation protein …

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burcon protein

© Burcon
Company News

Burcon-Backed Partnership Acquires Illinois Protein Facility, Prepares for 2025 Production

Burcon NutraScience Corporation, a developer of plant-based protein technologies, announced that its alliance partner, RE ProMan, LLC, has completed the acquisition of a protein production facility in Galesburg, Illinois. The facility will be used to integrate Burcon’s protein processing technologies, with commercial-scale production expected to begin in the first half of 2025. John Vassallo, a director at Burcon, stated that the facility was selected based on its infrastructure and suitability for the company’s protein production needs. “The Galesburg facility was our top choice, offering the infrastructure needed to bring Burcon’s innovative protein products to market,” he said. This marks the first time Burcon has operational control over a commercial production facility. The company develops plant-based protein ingredients derived from sources such as pea, canola, soy, …

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Nick Jackowetz, CSO of Hydrosome Labs

Nick Jackowetz © Hydrosome Labs

Fermentation

How Hydrosome Labs is Transforming Fermentation with Ultrafine Bubble Technology

In the world of advanced science and technology, breakthroughs often come from unexpected places. For Hydrosome Labs, the game-changer is ultrafine bubbles—or nanobubbles—an innovation poised to reshape fermentation processes across industries like brewing, biopharma, and precision fermentation. Nick Jackowetz, CSO of Hydrosome Labs, sat down with Alex Crisp for Future of Foods Interviews to discuss how these microscopic marvels could drive efficiency and productivity in fields ranging from cellular agriculture to cosmetics. What are ultrafine bubbles? “Imagine a champagne bubble—about a millimeter in diameter,” Jackowetz began. “Now, inside that single bubble, we could fit about a trillion of our ultrafine bubbles.” These bubbles, roughly 100 nanometers in size (the size of a virus particle), are so tiny that they don’t behave like traditional bubbles. Instead …

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Tristan Maurel, CEO and co-founder of SWAP, t

Tristan Maurel, © SWAP
Interviews

SWAP: “By Launching in North America, We’re Diversifying Our Presence and Positioning SWAP as a Global Leader in Plant-Based Protein”

French plant-based whole-cut producer Umiami announced its rebranding to SWAP last month, with the aim of facilitating the company’s expansion overseas. The new name, which doubles as a call to action encouraging consumers to opt for plant-based proteins, will support SWAP’s growth beyond plant-based chicken into other meat and fish alternatives. The company recently opened France’s first commercial-scale plant-based whole-cut factory and achieved B Corp status. Since its founding in 2020, SWAP has raised €100 million, aiming to scale operations, particularly targeting the US market. We spoke to Tristan Maurel, CEO and co-founder of SWAP, to find out about the rebranding and the company’s recently revealed Chicago launch. Can you walk us through the decision to rebrand from Umiami to SWAP? What does the new …

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AQUA Cultured Foods' tuna

© AQUA Cultured Foods
Fermentation

​​AQUA Cultured Foods Debuts its Unique, Raw ‘Tuna’ at Chicago Michelin Restaurant

After achieving GRAS status earlier this year, AQUA Cultured Foods‘ long-awaited, fermentation-derived alternatives to raw seafood have finally launched into foodservice. Mama Delia, a Michelin Bib Gourmand restaurant in Chicago owned by Chef Marcos Campos Sanchez, has introduced AQUA Tuna as part of the restaurant’s ‘Atún Crudo’ (raw tuna) dish. The dish comes with potato strings and fried eggs, but it can be vegan upon request. Atún Crudo is just the beginning for AQUA’s Tuna in Chef Campos’s kitchen, as he plans to explore additional uses to highlight the product’s versatility. “The taste is just… really like tuna. Even better than the frozen tuna you find in the market,” said Chef Campos. “I think they did an amazing job creating something that looks exactly like …

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Impossible Foods Impossible Quality Meats

© Impossible Foods
Food Service

Impossible Foods Debuts First In-Person Foodservice Concept at XMarket in Chicago

Impossible Foods has announced the launch of its first foodservice industry concept, Impossible Quality Meats. The pop-up restaurant, located in the XMarket Food Hall in Uptown Chicago, will officially open on Tuesday, August 13, offering a range of plant-based dishes made from Impossible’s meat alternatives.  The Impossible Quality Meats menu will feature options like the Impossible Breakfast Sausage Sandwich, Impossible Asian Style Meatballs, and the Impossible Chicago Style Hot Dog, among others. For dessert, the pop-up will offer Oatly Soft Serve in flavors such as vanilla, chocolate, and a swirl of both. Peter McGuinness, president and CEO of Impossible Foods, explained the company’s motivation behind this new venture: “Impossible began as a foodservice brand, launching our flagship beef product in 2016 with some of the best …

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AQUA Cultured Foods

© AQUA Cultured Foods
Fermentation

AQUA Cultured Foods’ Fermented Fish-Free Seafood Receives GRAS Allowing Sale in US

Chicago-based alternative protein company AQUA Cultured Foods has announced that its fish-free seafood, created through fermentation, has been deemed safe for human consumption. The company’s cellulose-based products have been self-affirmed as Generally Recognized as Safe (GRAS) following a review by an independent panel of scientific and toxicology experts. This GRAS status allows AQUA Cultured Foods to sell its products in the United States. Cellulose-based alt seafood AQUA’s fish-free seafood, which includes tuna and scallops, is primarily composed of cellulose grown through biomass fermentation. This method allows the products to closely replicate the texture and appearance of traditional seafood. The company’s offerings are clean-label, consisting of minimal ingredients. AQUA’s scallops are made from water, cellulose, and plant-derived flavors designed to mimic the oceanic notes of real …

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IFT First

Supplied by Anne Palermo
Fairs & Events

Guest Post: Top Trends from IFT FIRST 2024 – Shaping the Future of Food with AI and Novel Ingredients

Anne Palermo, a two-time founder and industry leader, brings a unique perspective to the food and beverage industry with her extensive experience in both food tech and consumer packaged goods (CPG). Her career is marked by a commitment to improving global health and ensuring that nutritious food is accessible to everyone. By combining her expertise in innovative technologies with a focus on social responsibility, Anne works to advance industry best practices while making a positive impact on global well-being. After attending the IFT FIRST Annual Event and Expo in Chicago last week, Anne rounds up the top industry trends presented at the conference that are shaping the future of food. Last week was the annual IFT FIRST (Food Improved by Research, Science, and Technology) conference …

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Governor JB Pritzker of llinois

Governor JB Pritzker ©illinois.gov
Cultivated, Cell-Cultured & Biotechnology

$51 Million Federal Grant for Precision Fermentation Hub to Drive Innovation, Growth, and Job Creation in Illinois

The Illinois Fermentation and Agriculture Biomanufacturing (iFAB) Tech Hub has secured approximately $51 million in federal funding from the US Economic Development Administration (EDA) as part of the Biden-Harris Administration’s Tech Hubs Program. The grant, which will support significant infrastructure expansions, aims to position Central Illinois as a global leader in biomanufacturing, promoting economic growth, job creation, and national security. The iFAB is supported by Innovate Illinois, a strategic initiative by Governor JB Pritzker and co-chaired by the University of Illinois Chancellor Robert J. Jones. Led by the Integrated Bioprocessing Research Laboratory (IBRL) at the University of Illinois Urbana-Champaign, it has secured over $680 million in cash match and strategic investments, demonstrating robust backing from multiple stakeholders. Governor JB Pritzker said, “Thanks to this $51 …

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Dutch food tech pioneer Revyve to debut yeast-based egg replacer for plant-based burgers in Chicago

© Alessa Joseph - Image courtesy of revyve
Cultivated, Cell-Cultured & Biotechnology

Revyve Introduces “Super Clean” Yeast-Based Egg Replacer for Plant-Based Burgers at IFT First 2024

Dutch food tech company Revyve announces it will debut its high-performance, clean-label egg replacer designed to enhance the texture of plant-based burgers at IFT First 2024. The ingredient, made with Revyve’s yeast proteins, is said to mimic the functionality of egg whites (heat-set gelling, binding, and emulsification), delivering the sensory experience consumers expect in plant-based meat. According to the Dutch company, its egg replacer — the first to be available on a broad commercial scale — is sustainable, price-competitive, designed for easy use with standard processing equipment, and compliant with all international regulatory requirements. Edgar Suarez Garcia, Revyve’s CTO and co-founder, shares, “At Revyve, we have taken yeast functionality to the next level. Revyve offers exceptional heat-set gelling, binding, and emulsification. Burgers retain water and …

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Cultivated, Cell-Cultured & Biotechnology

Singapore Grants University of Illinois ARCS $14.8M to Launch Precision Fermentation Center

The team led by Professor Yong-Su Jin at the Illinois Advanced Research Center at Singapore (ARCS), an affiliated center of the University of Illinois Urbana-Champaign, has received a five-year, $14.8 million grant from Singapore’s National Research Foundation (NRF) to establish the Centre for Precision Fermentation and Sustainability (PreFerS). According to the announcement, the research at the new center will focus on microbial cell engineering or precision fermentation to convert readily available compounds like sugars into molecules, including alternative proteins, healthy fats, and vitamins. PreFerS aims to improve food supply chain resilience, reduce environmental impacts associated with food production, and address micronutrient deficiency, touted as the hidden hunger. Regarding its broader impact, the project aims to help Singapore achieve its goal of locally producing 30% of …

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Future of Protein Production panel

Image courtesy of Nick Bradley
Plantbased Business Hour

Future of Protein Production 2024 on the Plant based Business Hour

Host of The Plantbased Business Hour and CEO of VegTech Invest, Elysabeth Alfano, was recently on a panel at the Future of Protein Production conference in Chicago. Elysabeth was on the panel discussing investing in food systems transformation with Aleh Manchuliantsau, Founder and CEO of Planetarians, Fengru Lin, CEO and co-founder of TurtleTree, and Alex Shirazi, co-founder and director of the Cultivated Meat Symposium. At the links below you can listen to their panel discussion. Audio clip: https://x.com/ElysabethAlfano/status/1787871566950195407 Podcast link: https://podcasts.apple.com/us/podcast/future-of-protein-production-2024/id1512473843?i=1000654300710 Below is a transcript of an audio clip from the episode. Alex Shirazi: There have been a lot of discussions about the downturn in investment in 2024, so that’s what we’re going to jump into. You know, have we seen different types of investment come into …

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Better Balance Better Dog arrives in Chicago retailers

© Better Balance

Retail & E-Commerce

Award-Winning Better Dog Lands on Shelves at Chicago Grocery Stores Marking In-Store Retail Debut for Better Balance

Better Balance, a subsidiary of Sigma, headquartered in Spain and Mexico, announced recently that its Better Dog™ is now available at a number of Chicago grocery markets, including Cermak Fresh Market, Pete’s Market, and Tony’s Fresh Market. While the brand has previously focused on foodservice, with partnerships including Chicago’s Kale My Name restaurant and the Sushi Roll restaurant chain in Mexico, this launch marks the brand’s debut in traditional in-store retail. The favored plant dog in multiple regions The Better Dog, created with pea protein and free from gluten and soy, was first introduced in Spain in 2022. Five months later it became the number one selling product in the hot dog and sausage category, claims the brand. Additionally, upon its introduction at Kale My …

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FOPC logo

© Future of Protein Production
Fairs & Events

Join Us at The Future of Protein Production Chicago, April 24th & 25th

Join us at The Future of Protein Production Chicago, which takes place at McCormick Place on April 24th & 25th. Hear from over 85 speakers about the latest developments in alternative proteins. With more than 400 delegates expected and more than 40 exhibiting companies, this conference and exhibition boasts an industry-leading agenda that showcases the latest innovative breakthroughs to help accelerate the commercialization and scaling of alternative proteins. The conference was established to connect companies that are developing technologies to take alternative proteins to new levels in terms of taste and texture, cost of production, scale and efficiency, nutritional profile, and sustainability. Take part to discover the latest industry trends, learn from industry experts, and grow your business. The senior executive-level conference presents an unbiased opportunity …

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Rebellyous chicken cafeteria

© Rebellyous
Food Service

Rebellyous Foods Partners with Chicago Schools to Serve Plant-Based Chicken for National Nutrition Month

Chicago Public Schools (CPS), one of the United States’ largest school districts, has partnered with Rebellyous Foods to serve plant-based chicken and waffles in approximately 100 of its schools. This initiative, which started in March to coincide with National Nutrition Month, utilizes Rebellyous Foods’ plant-based chicken products to expand the nutritional and sustainable options available to students. Illinois has implemented initiatives that support the adoption of plant-based menu options in schools. In 2022, the state announced a bill (House Bill 4089), which mandated that all the state’s school districts would need to provide plant-based meals on request that met federal nutrition guidelines. The state has also been at the forefront of alternative protein development, with UPSIDE Foods announcing that it would build its first commercial …

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Governor JB Pritzker iFab tech hub illinois

Governor JB Pritzker © @GovPritzker on Twitter

Cultivated, Cell-Cultured & Biotechnology

Illinois Invests $680M in Biotechnology Sector to Enhance Biomanufacturing and Precision Fermentation Capabilities

The state of Illinois is set to advance in the biotechnology sector through a substantial government investment strategy, enhancing its biomanufacturing and precision fermentation capabilities. The initiative, led by Governor JB Pritzker in partnership with Innovate Illinois, involves an allocation of $680 million to create the Illinois Fermentation and Agriculture Biomanufacturing (iFAB) Tech Hub, supported by both public and private funding. Governor Pritzker claims that the vision for iFAB is to support the state’s broader goals of becoming a central figure in the global biomanufacturing landscape over the coming decade. He states, “Home to world-class institutions, modernized infrastructure, and first-rate research centers, Illinois is transforming technology, biomanufacturing, and innovation at every turn.” The governor further underlined the transformative potential of iFAB, positioning it as a …

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Daniel Staackmann and Nicole Sopko, founders of Upton's Naturals

Daniel Staackmann and Nicole Sopko, © Upton's Naturals
Interviews

Upton’s Naturals: “Building a Brand That is On Pace With Transformation Means We Are Still Here and Still Viable”

Upton’s Naturals is an independently owned company and a trailblazer in the plant-based food industry, established in Chicago back in 2006. Initially launching onto the market with an Italian-flavored seitan, the company has since expanded its offering to include a range of flavors and products, such as the Updog, a plant-based hot dog alternative, and various jackfruit innovations. Founders Daniel Staackmann and Nicole Sopko, also known for her work with the PBFA, focus on simplicity, vegan values, and the use of real, recognizable ingredients. Due to this, and despite the fluctuating dynamics of the plant-based market, the company has continued to thrive, recently reporting a consistent upward trajectory in sales, growing 600% from 2013 to 2022. Uptons states that its slow and steady approach has …

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Clever Carnivore has raised $7 million in seed round funding to expand and scale its operations.

© Clever Carnivore
Investments & Acquisitions

Clever Carnivore Secures $7M to Expand its “Astoundingly” Low-Cost Cultivated Pork Production

Chicago’s first cultivated meat company, Clever Carnivore, has raised $7 million in seed round funding to expand and scale its operations. The company has developed a platform to cultivate pork at low costs. Led by former Tyson Foods executive Russell Thomas, VP of product development, Clever Carnivore has created a prototype, the Clever Bratwurst, that it plans to unveil in early 2024. The biotech’s expansion plans include relocating its inaugural lab operations in Lincoln Park to a larger nearby facility with a 500 L bioreactor capacity and space for a test kitchen. “We’ve been tracking and investing across the global cultivated meat sector since the first such company launched eight years ago, and we haven’t seen anyone come remotely close to Clever Carnivore’s astoundingly low current …

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The Bettering Company cannabis edibles

© The Bettering Company
Investments & Finance

The Bettering Company Secures $6.7 Million in for Luxury Vegan Cannabis Edibles

The Bettering Company, a Chicago-based luxury cannabis edibles brand, has announced the successful completion of a $6.7 million funding round, propelling its total funding to $11 million. Founded by Mark Cozzi and Drake Nickell, the company is set to launch its THC-infused gummies in the fall of 2023, with initial plans to hit dispensaries across Illinois.  The funding, which encompasses investments from experienced venture capitalists, cannabis industry specialists, and consumer packaged goods investors, will be allocated toward two primary objectives. Firstly, the completion of The Bettering Company’s state-of-the-art commercial kitchen facility in Rockford, Illinois, is a priority. Secondly, the company intends to bolster its management team by recruiting top-tier talent in sales, marketing, and food production. The cannabis market In 2022, Americans spent an estimated …

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